Chocolate Raspberry Truffles are little bites of happiness that combine rich, creamy chocolate with a bright pop of raspberry. These truffles are smooth and velvety on the inside with just the right amount of sweetness, and the raspberry adds a fresh, fruity twist that makes every bite special.
I love how easy these truffles are to make, but they always feel like a fancy treat. When I make them, I like to chill them until they’re firm and then roll them in a little cocoa powder or crushed nuts for an extra touch of flavor and texture. It’s a simple step that makes them look and taste even better.
One of my favorite ways to enjoy these is to share them during cozy evenings with friends or family. They’re perfect with a cup of tea or coffee, and I always get lots of compliments whenever I bring them to a gathering. Making these truffles always reminds me that sometimes the best treats are the ones made with just a few simple, quality ingredients and a little bit of love.
Key Ingredients & Substitutions
Raspberries: Fresh raspberries give a bright, natural flavor here, but frozen raspberries work just fine once thawed. If you prefer, you could try using other berries like strawberries or blackberries for a different twist.
White and Dark Chocolate: High-quality chocolate is key for smooth, rich truffles. I like using 70% dark chocolate for coating for a nice balance of sweetness and bitterness. If you’re dairy-free, look for vegan chocolate options.
Heavy Cream and Butter: These add creaminess and smooth texture to the ganache. If needed, coconut cream is a good non-dairy substitute, and you can swap butter for coconut oil in the ganache.
Lemon Juice and Sugar: Lemon juice brightens the raspberry flavor and balances sweetness. Feel free to adjust sugar to taste if you want a less sweet truffle.
How Do I Get Smooth, Even Chocolate Coatings on Truffles?
Coating truffles evenly with chocolate can be tricky but here are some tips to get a nice, smooth finish:
- Melt chocolate gently using a double boiler or microwave in short bursts to avoid burning.
- Use a fork or dipping tool to fully dip the truffle, then tap the fork gently on the edge of the bowl to remove excess chocolate.
- Place dipped truffles on parchment paper and don’t touch them until set to avoid fingerprints or smudges.
- If the chocolate thickens too fast, gently rewarm it to keep it smooth while dipping.
- Work quickly but carefully, as the ganache inside can soften if truffles get too warm.
Following these steps helped me get nice, glossy coatings every time without wasting chocolate. Patience during melting and handling is your best friend here!
Equipment You’ll Need
- Saucepan – I use it to cook the raspberry mixture and heat the heavy cream; it’s simple and heat distributes evenly.
- Fine mesh sieve – helps strain out seeds from the raspberry puree for a smooth filling.
- Mixing bowls – one for melting each type of chocolate and another for blending; sturdy bowls make stirring easier.
- Cookie scoop or teaspoon – makes portioning the truffle mixture quick and even.
- Fork or dipping tool – to dip your truffles into melted chocolate without making a mess.
- Parchment paper – keeps the finished truffles from sticking to your tray and makes cleanup easier.
- Microwave or double boiler – to melt the chocolates smoothly and evenly.
Flavor Variations & Add-Ins
- Switch the raspberry for other berries like strawberries or blackberries for different fruit flavors.
- Add a splash of liqueur, such as Grand Marnier or Chambord, to the ganache for an adult twist.
- Mix in some chopped nuts or crushed cookies inside the filling for added texture.
- Dust finished truffles with cocoa powder, powdered sugar, or shredded coconut for a different look and feel.
Chocolate Raspberry Truffles
Ingredients You’ll Need:
For the Raspberry Puree:
- 8 oz (225g) fresh raspberries (or frozen, thawed)
- 1 tbsp lemon juice
- 1/4 cup (50g) granulated sugar
For the Ganache:
- 8 oz (225g) white chocolate, finely chopped
- 8 oz (225g) dark or semisweet chocolate, finely chopped
- 1/2 cup (120ml) heavy cream
- 1 tbsp unsalted butter, room temperature
- 1/2 tsp vanilla extract
For Coating and Decoration:
- 4 oz (115g) dark chocolate, for coating
- Pink or red colored white chocolate or candy melts (for drizzle)
- Freeze-dried raspberry pieces (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time plus around 2.5 hours for chilling and setting. You’ll prepare the raspberry puree and ganache, chill the mixture until firm, form and chill the truffles again, then dip and decorate them before a final chill to set the coating.
Step-by-Step Instructions:
1. Make the Raspberry Puree:
Combine raspberries, lemon juice, and sugar in a small saucepan. Cook over medium heat, stirring often, until raspberries break down and mixture thickens (about 8-10 minutes). Strain the puree through a fine mesh sieve to remove seeds, pressing to extract all juice. Let it cool completely.
2. Prepare the White Chocolate Mixture:
Place white chocolate in a bowl. Heat half of the cream just until simmering and pour over the chocolate. Let sit 1-2 minutes, then stir gently until smooth and melted.
3. Prepare the Dark Chocolate Ganache:
In another bowl, put the dark or semisweet chocolate. Heat the remaining cream until simmering and pour over chocolate. Let stand for a minute, then stir until smooth. Stir in butter and vanilla extract until fully combined.
4. Combine Mixtures:
Mix the cooled raspberry puree into the white chocolate mixture until smooth. Then fold in the dark chocolate ganache gently until all is well blended.
5. Chill the Truffle Mixture:
Cover the combined mixture and refrigerate for about 2 hours until firm enough to scoop.
6. Shape the Truffles:
Use a small cookie scoop or teaspoon to scoop portions and roll into balls with your palms. Place on a parchment-lined baking sheet and chill for 30 minutes.
7. Coat the Truffles:
Melt the dark chocolate for coating in a double boiler or microwave until smooth. Dip each truffle fully into the melted chocolate with a fork or dipping tool, allowing excess to drip off. Set on parchment paper.
8. Decorate and Final Chill:
Melt colored white chocolate or candy melts and drizzle over the coated truffles. Optionally, sprinkle with freeze-dried raspberry pieces while the coating is still wet. Refrigerate until set.
9. Storage:
Keep truffles in an airtight container in the fridge for up to one week. Enjoy these sweet, rich treats anytime!
Can I Use Frozen Raspberries Instead of Fresh?
Yes! Just make sure to fully thaw frozen raspberries and drain any excess liquid before cooking to avoid making the mixture too watery.
How Long Can I Store These Truffles?
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, you can freeze them for up to 3 months—just thaw in the fridge before serving.
Can I Substitute Heavy Cream with a Non-Dairy Option?
Absolutely! Coconut cream is a great non-dairy alternative that creates a smooth, creamy ganache. Just make sure it’s well chilled and thick for best results.
What’s the Best Way to Achieve a Smooth Chocolate Coating?
Melt your chocolate slowly using a double boiler or microwave in short bursts, stirring frequently. Dip the truffles quickly and tap off excess chocolate to prevent thick, uneven coating.